New process for brewing yellow rice wine

A technology of rice wine brewing and new technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of high yield of rice wine, complicated processes, waste of water resources, etc., and achieve the effects of reducing dosage, refreshing taste and saving costs.

Inactive Publication Date: 2013-02-13
浙江唐宋绍兴酒有限公司
View PDF3 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the deficiencies in the prior art, the present invention provides a new process for brewing yellow rice wine, which solves the problems in the prior art that there are many raw materials for brewing yellow rice wine, complicated procedures, and serious waste of water resources. Yellow rice wine has a high yield, and can satisfy high sugar content under the premise of ensuring high alcohol content

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Taking 125kg of rice as a benchmark, take 3kg of wheat koji, 0.5kg of raw rice wine koji, and 125kg of water.

[0019] (1) Soak the rice, add 125kg of rice to water, the water level should cover the rice, and soak for 12 hours under normal temperature and pressure; (2) Steam the rice, steam the soaked rice until it is cooked and not mushy, without sandwich (3) Cool the steamed rice, and cool the steamed rice to 25°C with a blower (the temperature in summer is higher, and the water temperature in the water tank is also higher, so cool the steamed rice to a lower temperature; in winter, the temperature is lower, The water temperature in the water tank is also low, and the steamed rice is cooled to a higher temperature); (4) mash fermentation, pour 125kg of water into the fermentation tank, pour the cooled steamed rice, and then pour the raw rice wine koji, Stir well until the steamed rice is loose and there are no lumps, which provides a large space for the survival of an...

Embodiment 2

[0021] Based on 125kg of rice, take 4kg of wheat koji, 1.25kg of raw rice wine koji, and 150kg of water.

[0022] (1) Soak the rice, add 125kg of rice to water, the water level should cover the rice, and soak for 15 hours under normal temperature and pressure; (2) Steam the rice, steam the soaked rice until it is cooked and not mushy, without sandwich (3) Cool the steamed rice, and cool the steamed rice to 40°C with a blower (the temperature in summer is higher, and the water temperature in the water tank is also higher, so cool the steamed rice to a lower temperature; in winter, the temperature is lower, The water temperature in the water tank is also low, and the steamed rice is cooled to a higher temperature); (4) mash fermentation, pour 150kg of water into the fermentation tank, pour the cooled steamed rice, and then pour the raw rice wine koji, Stir well until the steamed rice is loose and there are no lumps, which provides a large space for the survival of anaerobic bact...

Embodiment 3

[0024] Taking 125kg of rice as a benchmark, take 3.5kg of wheat koji, 0.75kg of raw rice wine koji, and 135kg of water.

[0025] (1) Soak the rice, add 125kg of rice to water, the water level will cover the rice, and soak for 13.5 hours under normal temperature and pressure; (2) Steam the rice, steam the soaked rice until it is cooked and not mushy, without sandwich (3) Cool the steamed rice, and cool the steamed rice to 37°C with a blower (the temperature in summer is higher, and the water temperature in the water tank is also higher, so cool the steamed rice to a lower temperature; in winter, the temperature is lower, The water temperature in the water tank is also low, and the steamed rice is cooled to a higher temperature); (4) mash fermentation, pour 135kg of water into the fermentation tank, pour the cooled steamed rice, and then pour the raw rice wine koji, Stir well until the steamed rice is loose and there are no lumps, which provides a large space for the survival of...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention belongs to the field of yellow rice wine brewing and particularly relates to new process for brewing yellow rice wine. Based on 125 kg of rice, ingredients comprise 3-4 kg of wheat koji, 0.5-1.25 kg of raw material yellow rice wine distiller's yeast and 125-150 kg of water. Operation procedures include: (1) soaking rice for 12-15 hours; (2) steaming rice: steaming the soaked rice; (3) cooling the steamed rice; (4) making mash and fermenting: adding 125-150 kg of water into a fermenting cylinder, adding cooled steamed rice, adding raw material yellow rice wine distiller's yeast, stirring fully to enter a natural fermenting stage; (5) squeezing and filtering: pumping mature fermented mash into a plate frame air film presser, filling into a pressing bag to press and separate dross, and filtering wine; and (6) sterilizing and packaging: heating and sterilizing the filtered clear transparent wine, and filling the wine into a jar to be sealed. The new process is few in ingredients, low in production cost, high in yield and good in taste and increases sugar degree under the condition that alcoholic strength is not reduced.

Description

technical field [0001] The invention belongs to the field of rice wine brewing, in particular to a new rice wine brewing process. Background technique [0002] Rice wine is used as the raw material for brewing rice wine. The traditional brewing method is the rice-drenching method, that is, the rice temperature is lowered after the rice is steamed before entering the next process. In order to lower the temperature of the rice, the method of water-drenching the rice is adopted. This method has caused water resources. A lot of waste, about 2 tons of water will be wasted per ton of rice; so those skilled in the art have developed a method for brewing rice wine from raw rice, such as the patent of invention of "Method for Brewing Yellow Wine Without Cooking" with application number 02136152.5, wherein The raw material rice does not need to be cooked, which saves water resources, but the increase in raw materials also increases other processes, which increases the cost and the win...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 朱清尧
Owner 浙江唐宋绍兴酒有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap